Directions:

Add cut up fish; bring to boil again, then lower fire and simmer for
20-25 minutes. Do not overcook.

Serve over rice.

Two TBSP. roux may be added if more thickness is desired.

Shrimp may be substituted for fish.

Source: Submitted by Rose Mouton for the "Cherished Recipes" cookbook
published by St. Joseph's Church in Parks, La.

This recipe was posted at our old blog for Donna and Robert. The
following definition was also posted: Catfish Courtbouillion- A tomato
based Creole fish soup usually made with catfish or redfish. Many years ago
the fish heads were used to make this soup, as not to waste any of the fish.
Some Cajun cooks added a small amount of roux to this dish.